About this recipe: A Thai-inspired chicken dish, which is easy to make and tastes fab. Strips of marinated chicken are coated in a coconut crumb, baked and served with a coconut mayonnaise.
Are Japanese-style breadcrumbs and can be purchased in Chinese/Oriental speciality shops or online. If unavailable, use ordinary dry breadcrumbs.
I marinated my boneless, skinless chicken breast for 12 hours in coconut milk, grated ginger, lemon zest, a bit of garlic and soy sauce. Other than that I followed the recipe and it was super moist, super delicious. Keeper. - 05 Dec 2011 (Review from Allrecipes US | Canada)
Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so", but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce seemed like something my family wouldn't eat so I made my own: remaining 1/2 cup coconut milk (light), 1/4 cup water, juice from 1 lime, 2 tsp. soy sauce, 3 TBSP sugar and 3 TBSP corn starch. Whisk in a pot before putting on heat, bring to a boil and keep warm until served. My PICKY PICKY kids devoured this! Thanks!!! - 21 Dec 2010 (Review from Allrecipes US | Canada)
Love this chicken! I've made it 3 times now, and get great feedback from guests and family. Tonight I served it with white rice, stir fried broccoli and pineapple with a terryaki sauce. I also cheated and used 2 chicken gravy packets as a sauce instead of the suggested sauce. Thanks, katie! - 23 Jan 2011 (Review from Allrecipes US | Canada)